Mark DeMarco, The Biltmore Hotel, whole animal butchery, butchers guild member

Mark DeMarco


Mark Demarco, Cedric’s Tavern on The Biltmore Estate A 1999 Graduate of the IUP academy of culinary arts, Mark is currently the executive chef of Cedric’s Tavern on Biltmore Estate in Asheville NC.  Working at Biltmore Estate, Mark has access to estate raised beef and lamb that is featured prominently in the many restaurants on Biltmore throughout the year.  In 2011, Cedric’s began to feature a charcuterie board, utilizing the estates beef and lamb, as well as locally sourced pork, chicken and mountain trout, keeping with the “field to table” tradition Biltmore Estate is known for.

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